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【大量消費】白菜のごま味噌コールスロー【作り置き&お弁当に】|管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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材料

  • Chinese cabbage : 1/4 share
  • 塩 : 小さじ2
  • (A)すりごま : 大さじ3
  • (A)マヨネーズ : 大さじ2
  • (A)味噌 : 小さじ2
  • (A)出汁パックの中身 : 小さじ1
  • すりごま(トッピング用) : 適量

所要時間

30分

手順

  1. 1) Cut Chinese cabbage 02:40

    Cut Chinese cabbage into 4 equal parts.
    Cut the leaves into thick pieces.
    Cut the stem part along the fiber.

  2. 2) Salt Chinese cabbage 03:30

    Put 1 in a bowl.
    Add salt and mix.
    Leave for 3 minutes.
    Squeeze the water with both hands and put it in a colander.

  3. 3) Season 05:28

    Discard the water left in the bowl of 2.
    Add (A) and mix.
    Add 2 and mix.

  4. 4) 盛り付ける 07:23

    お皿に3を盛る。
    すりごま(トッピング用)を振る。

Point

・ Chinese cabbage contains glutamic acid, which is an umami ingredient, and has a different taste than cabbage coleslaw.
・ Healthy type mayonnaise is used in the video, but use the one you like.
・ If you do not have a soup stock pack, use a handful of dried bonito flakes or a soup stock.
・ Chinese cabbage contains a wide range of vitamins and minerals.
・ Isothiocyanate contained in Chinese cabbage is useful for immunity, detoxification, and cancer prevention.
・ The texture is improved by cutting the stem of Chinese cabbage into small pieces along the fiber.
・ If you are concerned about salt content, halve the amount of salt.
・ Adjust the amount of miso according to the amount of Chinese cabbage.
・ By seasoning with miso and sushi, the pale Chinese cabbage becomes delicious.
・ Even if you substitute Chinese cabbage with radish, it will be delicious.
・ Because the water of Chinese cabbage is squeezed, it is ideal for making.
・ You may add lemon juice or vinegar if you like.
・ Can be stored in the refrigerator for about 4 days.
-Ideal for lunch boxes.
-Ideal for garnishing meat and fish dishes.

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